Ingredients

Cookies

Filling

1 1/4

cups chopped almonds

1/2

cup firmly packed brown sugar

1

teaspoon cinnamon

2/3

cup apricot preserves

1/4

cup margarine or butter, melted

Topping

2

tablespoons sugar

1

teaspoon cinnamon

Steps

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1

In large bowl, combine 1 cup margarine and cream cheese. Beat at medium speed until smooth. Lightly spoon flour into measuring cup; level off. By hand, stir in flour, a little at a time, until dough is stiff. Knead in any remaining flour. If necessary, cover with plastic wrap and refrigerate 1 hour for easier handling.

2

Heat oven to 350°F. In small bowl, combine all filling ingredients except margarine. On lightly floured surface, roll out dough, 1/4 at a time, to 11-inch circle. Brush each circle with 1 tablespoon of the melted margarine. Cut each into 8 wedges. Spoon 2 teaspoonfuls filling mixture onto center of each wedge. Roll up, starting with wide end. Place, point side down, 2 inches apart on ungreased cookie sheets; curve into crescent shape.

3

In small bowl, combine topping ingredients; sprinkle over cookies. Bake at 350°F. for 15 to 20 minutes or until light golden brown. Immediately remove from cookie sheets.

Expert Tips

For an easy and controllable chocolate drizzle, place 1/4 cup of semi-sweet chocolate chips in a small resealable plastic freezer bag. DO NOT seal the bag. Microwave it on MEDIUM for 2 1/2 to 3 minutes or until the chips are melted. Seal the bag. Snip off one corner, making a very small hole; squeeze the chocolate gently through the opening onto the food.